Modern Vintage

Sat, June 22, 2013

Named after old-fashioned and present-day measurements used in winemaking, Baume & Brix is a study in duality: its two chefs cook dishes that bounce between the classic and the hypermodern. The only exception to the theme? The restaurant’s unwavering three-star review in the Chicago Tribune.

Event photos taken by Tom Kirkman

Menu

Hors d’Oeuvre

From the Sea > Oysters with Uni Crème and Edible Shells

From the Land > Chicken Liver Mousse and Egg Salad on Crispy Chicken Skin Crackers

From the Ground > Frozen Arugula–Herb Salad with Parmesan Cream and Crispy Brioche

Tickets to events held at the James Beard House cover the
cost of food and a unique dining experience. Dinners are prepared by culinary masters from
all regions of the United States and around the world. All alcoholic beverages are provided
on a complimentary basis and are not included in the ticket price.